Funny you asked that, I have the same problem for tommorrow. I was thinking Shrimp Creole.

ETA: How about Grilled? I usaully do it with olive oil, garlic, thyme, little bit of crushed red pepper, and lemon juice. Put it all in the processor and whirl until it's emulsified, then use for a marinade.

tapperjockey

I have a friend whom makes a delicious meal in a crock pot. She takes some olive oil and sautees the shrimp in it (in a pan) w/ two diced garlic cloves and cilantro. Then she puts it in a crock pot on low for two hours. It's delish.

I like to make shish kebabs with shrimp. I take a few shrimp, and some veggies like pineapple, mushrooms, and bell peppers, and put them on bamboo skewers with the shrimp. Then I lightly brush them with teriyaki sauce (you can also use olive oil with a little salt & pepper, or any other marinade you enjoy). Then toss them on the grill until they're done - yum!

Funny you asked that, I have the same problem for tommorrow. I was thinking Shrimp Creole.

ETA: How about Grilled? I usaully do it with olive oil, garlic, thyme, little bit of crushed red pepper, and lemon juice. Put it all in the processor and whirl until it's emulsified, then use for a marinade.

What is even funnier is that dh suggested creole too! LOL Except it is spanish creole with saffron instead.

In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.

Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.

Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.

In a mixing bowl, whisk together garlic, butter, hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375°.

Remove shrimp from refrigerator and shake a second time in flour mixture.

Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.======================

Squeeze the two lime halves into a medium saucepan, then add the two squeezed rinds, the black pepper, allspice, bay leaves and 1 quart water. Cover and simmer over medium-low heat for 10 minutes.

Raise the heat to high, add the shrimp, re-cover and let the liquid return just barely to a simmer. Immediately remove the pan from the heat, hold the lid slightly askew and strain off all the liquid. Re-cover tightly, set aside for 5 to 8 minutes, until the shrimp are cooked through, then rinse the shrimp under cold water to stop the cooking.

Peel the shrimp, then devein them (if you want). If the shrimp are medium or larger, cut them into 1/2-inch bits, and place in a bowl.

Add the red onion, tomato, radish and cilantro to the shrimp. In a small bowl or jar with a tight fitting lid, combine the lime juice, oil and salt.

Shortly before serving, mix the dressing ingredients thoroughly, then pour over the shrimp mixture. Toss to coat everything well, cover and refrigerate or set aside at room temperature.

Line a shallow bowl with the lettuce leaves. Taste the shrimp mixture for salt; scoop it into the prepared bowl and serve, garnished with sprigs of cilantro. Serve with tortillas and the hot sauce, if desired.